Perfect Light Wheat Bread #2 Recipe

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Perfect Light Wheat Bread #2
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Ingredients
10
Count
Nutrition
801
Calories
Total time
540
Minutes
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Ingredients:

  • 2 cups bread flour
  • 1 1/3 cups flour
  • 1 tsp yeast
  • 2 tbsp honey
  • 2 2/3 cups flour
  • 1 tsp yeast
  • 2 tsp salt

Directions:

  1. The night before you plan to bake, make the sponge.
  2. Mix together the 2 flours in a bowl. (I do this with a whisk to get them nicely integrated.).
  3. In a mixing bowl (I use the bowl of my KitchenAid stand mixer), add the sponge ingredients and whisk for 2 minutes, until the sponge is the consistency of a thin batter.
  4. Whisk the 1 teaspon of yeast into the remaining flour mix, and pour this over the top of the sponge.
  5. Cover tightly with plastic wrap, and let sit for 1 hour at room temperature.
  6. Refridgerate for at least 8 but up to 24 hours before proceeding to the next step.
  7. Let the butter soften and then add it to the mixture. Mix with the dough hook (on speed 2 if using a KitchenAid) for ~1 minute, until it comes together in a rough ball.
  8. Cover with plastic wrap and let rest for 20 minutes.
  9. Sprinkle on the salt, and knead for ~7 minutes (on speed 4 if using a KitchenAid). Normally this dough is slightly moist, and won't come away from the sides of the bowl until the last minutes or so. When it's properly kneaded it will be soft and slightly sticky.
  10. Scrape the dough into an oiled container, and let it rise until doubled (usually 50 minutes to an hour).
  11. Scrape the dough out onto a lightly floured counter surface, and punch it down. Give it 2 business letter turns (folding it in thirds like a letter), set it back into the container, and let it double again (usually closer to an hour this time).
  12. Oil 2 loaf pans (mine are 9x5). Divide the dough into halves with a bench scraper. Shape each half into a loaf, and place in the pans. Spray the tops with oil, cover lightly with plastic wrap, and let rise until puffed up over the tops of the pans (usually about 40 minutes).
  13. Meanwhile, preheat the oven to 400 degrees, and have a baking stone or tiles on the lowest shelf.
  14. Bake the loaves for 35-40 minutes. Remove them from the pans immediately and cool on a wire rack. Let them cool completely before slicing or storing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 801.5 Kcal (3356 kJ)
Calories from fat 181.88 Kcal
% Daily Value*
Total Fat 20.21g 31%
Cholesterol 7.63mg 3%
Sodium 2295.8mg 96%
Potassium 252.11mg 5%
Total Carbs 136.55g 46%
Sugars 4.79g 19%
Dietary Fiber 11.12g 44%
Protein 18.53g 37%
Vitamin C 0.1mg 0%
Iron 9mg 50%
Calcium 247.4mg 25%
Amount Per 100 g
Calories 320.14 Kcal (1340 kJ)
Calories from fat 72.65 Kcal
% Daily Value*
Total Fat 8.07g 31%
Cholesterol 3.05mg 3%
Sodium 917.01mg 96%
Potassium 100.7mg 5%
Total Carbs 54.54g 46%
Sugars 1.91g 19%
Dietary Fiber 4.44g 44%
Protein 7.4g 37%
Iron 3.6mg 50%
Calcium 98.8mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.9
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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